Head Chef

Responsibilities:

• Organize the kitchen’s activities.
• You will be the first in command of the facilities
• Controlling and directing the food preparation process.
• Approving and polishing dishes before they reach the customer.
• Managing and working closely with other Chefs of all levels.
• Creating menu items, and recipes and developing dishes ensuring variety and quality.

Requirements:

• Degree in Culinary science or related certificate
• Professional certifications with hospitality schools.
• 8 years of work experience with a minimum of 3 years in a similar role with a 4-star hotel.
• Professional knowledge of the hotel industry.
• Familiar with and can develop a culinary standard of operations
• Ability to utilize hospitality software
• Efficient in report writing
• Organization: Ability to proactively prioritize tasks and effectively manage resources and time.
• Training: Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
• Performance Management and Supervision: Ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
• Menu Content and Impact: Have an understanding of different types of cuisine and wine, how menus are developed and pricing guidelines, and how each outlet can improve results.